Roasted pepper and halloumi quinoa salad

"What did the cheese say when it looked in the mirror?"

"Hallouuuumi"

I not only love a good pun but I also love food that tastes incredible but is also pretty good for you. This not only ticks both boxes but also came about as a mad-panic supper using things I found in the cupboard. So I feel even more smug.

For a big bowl of roasted pepper and halloumi quinoa salad (which will serve 4 as a supper, or of course more if it's going to be one of a number of salads!) you will need:

1 red onion

4 pepper slices from a jar of peppers (or 1 whole pepper if you can only come across whole ones)

1 long fresh pepper

7 cherry tomatoes

300g quinoa

800ml boiling water with a vegetable stock cube dissolved in it (if you use a gluten free one this salad is suitable for coeliacs)

1 lemon

2 pre-cooked beetroots

A pack of halloumi

Start by dicing the red onion and cutting up the jarred pepper, fresh pepper and cherry tomatoes into little chunks. Using a little oil from the jarred peppers, soften the vegetables.

Once the vegetables are nice a soft, pour the quinoa into the pan and coat with the oil and vegetables, tossing it all together for about 3 minutes.

Pour in the stock and give the pan a stir to ensure nothing sticks at the bottom. Leave to cook for about 25 minutes (until all the liquid has reduced and the quinoa is soft), giving the pan a regular stir.

While the quinoa is cooking you can make the dressing. Pour a little (1-2tbsp) of the jarred pepper oil into a dish and add to it the juice and zest of a lemon plus a pinch of sugar and a pinch of salt. Put to one side.

Slice up the beetroots into little cubes and put in the serving bowl. Slice the halloumi up and grill. Add these to the serving bowl too.

Once the quinoa is soft and the stock has reduced to very little liquid add this to the serving bowl. Give everything a good stir and pour the dressing over the top. Serve it up and dig in!

Comments

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